Japanese Chicken Yakitori Recipe is a simple, savory grilled chicken dish with a sweet-soy glaze that’s perfect for weeknights. This beginner-friendly version uses common ingredients and quick techniques. For a different sweet-savory chicken option, try our bourbon chicken recipe.
Why Make This Recipe
- Easy to follow with clear steps and common pantry ingredients.
- Quick marinate and fast grill time make it weeknight-friendly.
- Budget-friendly using chicken thighs or breasts.
- Family-friendly and crowd-pleasing at gatherings.
- Makes flavorful skewers in just 3 steps.
How To Make Japanese Chicken Yakitori Recipe
You prepare a simple soy-based sauce, marinate bite-sized chicken pieces briefly, thicken the remaining sauce into a glaze, then thread and grill the chicken until caramelized. The process is straightforward and requires only a short marinating time and basic equipment.
Ingredients:
5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs, 2 garlic cloves, minced, 1 tbsp fresh ginger, minced or 1 tsp ginger powder, 1 tsp ground black pepper, 1/3 cup soy sauce, 1/3 cup water, 3 tbsp red wine or mirin (Japanese rice wine), 1/4 cup + 2 tbsp brown sugar, 1 tbsp distilled vinegar or rice vinegar, 1 tbsp cornstarch (for thickening), 6–7 wooden skewers (soaked in water for 10–20 minutes)
Directions:
- Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling. In a bowl, mix soy sauce, water, red wine/mirin, brown sugar, and vinegar until the sugar dissolves completely. Trim any excess fat or cartilage from the chicken, then cut it into 1–2 inch chunks and lightly pound to tenderize.
- In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken and toss to coat evenly and marinate for at least 10 minutes. Pour the remaining sauce into a saucepan and bring it to a boil over medium heat, mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken; let it simmer until the sauce reaches a syrupy consistency, then remove from heat.
- Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste with the thickened sauce until the chicken is cooked through and caramelized (internal temperature should reach 165°F / 74°C).
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prep and 10–12 minutes to cook, totaling roughly 20–25 minutes; it serves 3–4 people. Estimated per serving: ~320 calories, ~28g protein, ~14g fat.
How To Serve Japanese Chicken Yakitori Recipe
- Serve over steamed rice for a classic meal.
- Pair with shredded cabbage and sesame dressing.
- Add scallions and sesame seeds as a garnish.
- Serve with pickled vegetables or kimchi for contrast.
- Offer steamed or grilled vegetables on the side.
- Include with a simple noodle salad for a light dinner.
How To Store Japanese Chicken Yakitori Recipe
- Fridge: Store cooled skewers and sauce in an airtight container for up to 3 days.
- Freezer: Remove chicken from skewers, freeze in a sealed container for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes or under the broiler briefly to re-crisp and caramelize the glaze.
Tips To Make Japanese Chicken Yakitori Recipe
- Soak skewers fully to prevent burning and splitting.
- Use thighs for juicier results; breasts work if not overcooked.
- Cut chicken into uniform pieces for even cooking.
- Pat chicken dry before threading to help the glaze stick.
- Reserve 1/4 cup of marinade for the chicken and boil the rest to use as glaze.
- Don’t overcrowd the grill; leave space between skewers for even heat.
- Check internal temperature (165°F / 74°C) to ensure doneness.
- Brush sauce in the final minutes to prevent burning while still achieving caramelization.
Health And Benefits Of This Recipe
This dish is high in protein from the chicken, supporting muscle repair and satiety. Using lean cuts and controlled sugar keeps calorie density moderate. The garlic and ginger add antioxidants, and pairing with vegetables or rice provides fiber, vitamins, and balanced carbohydrates for a complete meal.
Variation (If Any)
- Swap chicken for pork, beef, or firm tofu for a different protein.
- Make it spicy with a teaspoon of chili flakes or a dash of sriracha in the marinade.
- For dairy-free (already dairy-free) and naturally gluten-free versions, use tamari instead of soy sauce.
- Cook in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Add vegetables to skewers like bell peppers or shiitake mushrooms for more variety.
- Use honey instead of brown sugar for a different sweetness profile.
FAQs
Q: What is the best cut of chicken for Japanese Chicken Yakitori Recipe?
A: Boneless chicken thighs are best for flavor and juiciness, but breasts work if monitored to avoid overcooking.
Q: How long should I marinate for the Japanese Chicken Yakitori Recipe?
A: A short 10–30 minute marinate works well for bite-sized pieces; longer (up to 2 hours) adds more depth.
Q: Can I substitute mirin in this Japanese Chicken Yakitori Recipe?
A: Yes, you can substitute mirin with red wine or a mix of white wine and a pinch of sugar, as listed in the ingredients.
Q: How should I store leftovers from this recipe?
A: Store cooled leftovers in an airtight container in the fridge for up to 3 days; remove from skewers before freezing if needed.
Q: Can I reheat Japanese Chicken Yakitori Recipe without drying it out?
A: Reheat briefly in a hot oven or under a broiler to restore glaze and avoid microwaving for long periods which can dry the chicken.
Q: Is this recipe gluten-free?
A: To make it gluten-free, substitute regular soy sauce with a gluten-free tamari or coconut aminos.
Q: Can I make the sauce ahead of time?
A: Yes, you can make and refrigerate the sauce for up to 3 days; bring to a simmer and thicken before using.
Conclusion
For an authentic-style reference and masterclass on yakitori techniques, see this detailed Yakitori (Japanese Skewered Chicken) – RecipeTin Japan guide.
Japanese Chicken Yakitori
Ingredients
Method
- Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
- In a bowl, mix soy sauce, water, red wine/mirin, brown sugar, and vinegar until the sugar dissolves completely.
- Trim any excess fat or cartilage from the chicken, then cut it into 1-2 inch chunks and lightly pound to tenderize.
- In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken and toss to coat evenly and marinate for at least 10 minutes.
- Pour the remaining sauce into a saucepan and bring it to a boil over medium heat, mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken.
- Let it simmer until the sauce reaches a syrupy consistency, then remove from heat.
- Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally.
- Baste with the thickened sauce until the chicken is cooked through and caramelized (internal temperature should reach 165°F / 74°C).
